With the announcement today that Crumbs Bake Shop is closing all of its stores, I decided a commemorative cupcake blog post was in order. While the cupcake craze may be on a decline, I will never tire of these mini, tasty treats. As the saying goes “Good things come in small packages”. Perhaps I am just partial to this given my own petite size… But really? Cake, frosting, perhaps a surprise filling, all in one small, portable serving…what’s not to love?
These chocolate chip cookie dough cupcakes are especially delectable and were the perfect way to celebrate my last 24 hour shift in the emergency room this year. I work with some incredible doctors, physician assistants and nurses in the emergency room and brought these in as a way to thank them for all of their hard work and for keeping me sane during my four months of every other day, 24 hour call.
A word of warning…with all the butter that goes into creating these cupcakes, one cupcake alone may be enough to actually send you to the emergency room! There are 3 components to the cupcakes and they all involve butter! The process begins by making an egg-less cookie dough that is frozen ahead of time. These frozen cookie dough balls are then placed into a brown-sugar based cupcake batter. Once in the oven, the frozen cookie dough starts to bake but retains its soft, dough-like texture that is the highlight of the cupcake. Finally, the cupcake is topped with a brown sugar frosting and sprinkled with mini chocolate chips. The final product is a pretty rich cupcake that has the flavor of chocolate chip cookies in every component. While, as a doctor, I wouldn’t recommend eating one every day, they are the perfect special occasion treat!
Chocolate Chip Cookie Dough Cupcakes
(recipe from kevinandamanda.com, makes 24 cupcakes)
For the cookie dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tablespoons milk
1 tablespoon vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips
For the cupcakes:
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract
For the frosting:
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tablespoons milk
1 tsp. vanilla extract
To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tablespoon scoop, shape the dough into 24 balls. Freeze on a parchment lined baking sheet overnight.
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.
Using a 3 tablespoon scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.
Bake at 350 for 16-18 mins.
To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.
Frost the cupcakes and sprinkle with mini chocolate chips!